Check out this video "How to make the best Irish Coffee."
Check out this video "How to make the best Irish Coffee."
We couldn't let our first-ever Melt Month go by without making a good-ol' tuna melt! So as our grand finale, we create the king of all tuna melts--with the help of your recommendations! Inside this melt: tuna (with celery, capers, and onions), havarti cheese, and cheddar cheese on lightly buttered and grilled sourdough. It's the perfect way to close out a very successful Melt Month!
Here's a sneak peek at this week's Burger Thursday special, the Pastrami Burger. Includes: dijon mayo, classic burger patty with 6 ounces of sliced pastrami, fontina cheese, and sauerkraut. Enjoy!
de Vere's Irish Pub will be participating in the Downtown Sacramento Partnership's Dine Downtown event, from January 9-18. We want to get your mouth watering early and make sure you all join us for dinner during that week and half, so we're posting our menu for your viewing please. Grab the fam, grab your friends, and grab a fork!
For more info on Dine Downtown, go to: http://downtownsac.org/events/dine-downtown/
Curious about de Vere's Pub Quiz night, but not sure what it entails exactly? We asked Dr. Andy, our Quizmaster in Davis, to share some sample questions with us to give everyone an idea of what to expect. Study up and come join us every Monday night 7pm-9pm at either location. It's super fun, we promise!
1. Mottos and Slogans. “Uncommonly Good” is the commercial slogan for what cookie and cracker company? Keebler
2. Internet Culture – Microblogging Platforms that start with the letter T. Whereas Twitter has a 40% retention rate, the tenth largest online social network has an 85% retention rate. Name it. Tumblr
3. Newspaper Headlines. When 36-year-old Kandace Seyferth collapsed from a severe asthma attack on November 25th, her 10-year old daughter Madisyn quickly dialed 911 and started mouth-to-mouth resuscitation while her friend, 12-year-old Katelynn Vreeke,performed chest compressions. Madisyn and Katelynn learned CPR from watching what ABC medical drama for the previous six years? Gray’s Anatomy
4. Four for Four. In a famous illustration, Dr. Seuss’s Cat in the Hat stands on a ball balancing 13 items. Which of the following items, if any, are among those 13? A bat, a boat, a book, a broom. (NYYN)
5. Christmas Classics. In the 1965 television show A Charlie Brown Christmas, which character says “All I want is what I have coming to me. All I want is my fair share”? Sally
6. Art and Art History. If Vincent Van Gogh had lived as long as Salvador Dali, in what year would Van Gogh have died? You have a ten-year margin of error. He was born in 1853, and Salvador Dali lived to be 84, so the correct answer would be 1937 (1927-1947)
7. Pop Culture – Music. The man with the most recently-announced GrammyAward nominations this year is 34 years old and has a middle name of Omari.Name him. Kanye West
8. Sports – Boxing. The only champion to hold the heavyweight title and go undefeated throughout his career was born in 1923.What was his name? Rocky Marciano
9. Science. What five-syllable word do we us to describe the set of chemical reactions that happen in the cells of living organisms to sustain life? Metabolism
The Short Round
10. American Inventors. Dean Kamen’s most famous invention was what? The Segway PT
11. Korea. North Korea borders the eighth most populous nation to the northeast. Name the nation. Russia
12. Pop Culture – Television. What current CBS sitcom features Patrick Warburton and David Spade? Rules of Engagement
13. Big City Mayors. Jean Quan is the mayor of what northern California city of 390,000? Oakland
14. Another Music Question. What is the best-selling Outkast song of all time? "Hey Ya!" (2003)
End of The Short Round
15. Anagram. One of the best-selling living European authors has written six novels and 36 works ofnon-fiction, and his name is an anagram for the common phrase OCTOBER EMU. What is his name? Umberto Eco
And now five questions on the same topic. This week’s topic is The Muppets!
16. What is the first word of the theme song of The Muppet Show? “It’s”
17. Which Muppet has a Muppet body but exposed human hands? The SwedishChef
18. Both those old hecklers in the balcony of the Muppet Show Theatre were named after New York City hotels. What are their names? Statler and Waldorf
19. Surprisingly, the puppeteer who provided the original voice of MissPiggy and Grover was born in England. What is his name? Frank Oz
20. The only actor working today who has appeared in a silent film, the 1927 film Orchids and Ermine, had a cameo in the recent film The Muppets. Name the actor. Mickey Rooney, the last surviving male star from 1930s Hollywood
And thus end our round of questions on The Muppets.
21. Unusual Words. What word beginning with the letter G means “to bend the knee,” or “to touch the knee to the floor or ground especially in worship”? Genuflect
22. Film. In what 2007 film that won the Oscar for best original screenplay does Mac MacGuff say these words? “Hey there, big puffy version of Junebug!” Juno
23. Irish Culture. Saint Brendan of Clonfert, an Irish monk, allegedly discovered what in the 5th century AD? America (Expect an Irish culture question every week at the de Vere’s Irish Pub Pub Quiz)
24. Cities of the World. The name of the city that served as the capital of India during the British Raj until 1911 once began with a C, but now beginswith a K. Provide either name of this city of almost 4.5 million. Calcutta / Kolkata
25. American Cities. The fastest-growing city in Illinois (and 4th largest in the state) was the “birthplace” of musicians Jake Blues and Lionel Ritchie. What is this city 40 miles southwest of Chicago? Joliet
26. Science. What do we call species of edible grasshoppers that change color and behavior at high population densities? Locusts
27. Books and Authors. What is the name of the beautiful gypsy who is the object of much affection in Victor Hugo’s book The Hunchback of Notre Dame? Esmeralda
28. Current Events – Names in the News. Of what former GOP presidential hopeful did Newt Gingrich today say “Of course I want his endorsement,” thus knocking Herman Cain out of the headlines for at least a few hours? Donald Trump
29. Sports – Baseball Team Names that start with the letter M. All-Star closer Heath Bell and his new splurging baseball team have finalized a $27 million, three-year contract. Name the team. The Miami Marlins
30. Shakespeare. What number, divisible evenly by five, is the correct number of Shakespeare’s histories? 10
Tie-breaker. In what year was Victor Hugo’s mother, Sophie Trébuchet, born? She was born in 1772. (1772–1821)
We asked the de Vere's staffers to give us the "dish" on what they order for brunch--and came across some great off-menu options. Feel free to steal their ideas to make your brunch experience even more delicious.
IDEA #1: Turn our B.L.T. into a breakfast sando!
Order the B.L.T...add an egg, scrambled or fried. Sub the country crisps for our breakfast potatoes.
IDEA #2: Create a Bogman Sandwich!
Order a grilled cheese, add black and white puddings, egg, and Irish bacon. Amazingness!
IDEA #3: Say goodmorning with a grilled cheese!
Our burgers are always popular, our Irish Coffees are "Almost Famous," and our fish and chips are legendary. But have you tried our Crispy Bread Pudding? It's unbelievable. And here are the pics to prove it. If these images don't make your mouth water, then something is wrong with your sweet tooth!
CRISPY BREAD PUDDING, $6.50
Our hamburger specials have been notoriously good in the past, so we decided to give them a bigger spotlight: Starting this week, we're teaming up with Burger Junkies to host Burger Thursdays at de Vere's Irish Pub. Each Thursday, we'll feature an over-the-top, crazy delicious burger special, available for that day only. Trust us, you won't want to miss these culinary creations! (But if you must, don't fret...we'll be serving the same burger two Thursdays in a row to ensure everyone can sink their teeth into each option.) The first burger will be served on Thursday October 6 at 11am!
We Love hearing how much you love our burgers and what burgers you would like us to make. So please tell us about it, post a comment or a picture to our Facebook wall and your photos might be showcased on our website, or your burger could be featured on an upcoming Thursday!
Check Back for our Next Contest starting soon!
The de Vere's Irish Pub family is about to grow by one more. We're on the hunt for a motivated and talented Head Chef to join our team in anticipation of our upcoming Davis location, opening next month. This is truly an exceptional kitchen experience...we curate all our own meats, stuff all of our sausage, bake our own bread, and more. Basically we make everything from scratch, so this position will have endless opportunities to show off their skills! Please help us spread the word--we want to find the perfect fit! Read the posting below for more details.
Applicants can submit their application (download it here) with resume Monday - Friday between 10am & 11am or 2pm & 4pm to the Sacramento location at 1521 L Street.
The Head Chef will be responsible for the operation of the kitchen, including: product quality, kitchen appearance & cleanliness, financial results, BOH personnel hiring, training and management, facilities maintenance, safety, special events/promotions. They maintain food quality standards and a safe and sanitary kitchen environment for all employees. Other duties include menu/specials planning, inventory, preparation and maintenance of food and labor costs, new hire orientation, employee evaluations and ongoing food-related training of kitchen and service staff. Collaborates with General Manager to hire and develop a well-trained cohesive BOH team of talented, dedicated employees. Actively participates in management meetings and works cooperatively with office staff. Interacts with the local community to drive sales and increase awareness of the store. REQUIRED EXPERIENCE, QUALIFICATIONS & ATTITUDE: •5 years kitchen management experience, preferably in a high volume ($2+ million), upscale dining environment; minimum 2 years prior Chef experience •Outstanding culinary skills, culinary training desirable •Food safety certification required •Excellent planning and organizational skills •Understands restaurant accounting principles and has good math skills •Computer literate (MS Excel, Word and Micros POS) •Knowledgeable of California and Federal employment laws •Sophisticated, service oriented management style •Solid communication skills (i.e. listening, speaking, writing & reading) •Self directed, effective problem solver •Trustworthy, reliable; exercises good judgment and is calm under pressure •Friendly, professional and tirelessly polite towards guests •Accessible, consistent, fair, impartial and helpful to managers and staff
OTHER REQUIREMENTS: Chefs must be able to communicate clearly and effectively to BOH and FOH employees and guests. Must be physically mobile and capable of standing and/or sustaining a quick pace for periods of up to four or more hours in duration, as well as have the ability to lift 10 pounds frequently and up to 50 pounds occasionally. Good vision, with or without prescription eyewear, and sense of smell are also requirements. Minimum 50 hour weeks: day, night and weekend shifts, as necessary. Wardrobe must be appropriate to restaurant. Must have a vehicle to occasionally pick up supplies. Skills/Qualifications: •People Management, Planning, Foster Teamwork, Giving Feedback, Customer Service, Developing Budgets, Self-Motivated, Energy Level, Multi-tasking, Resolving Conflict, Verbal Communication
Michter’s US 1 Four Stars/Highly Recommended F. Paul Pacult's Spirit Journal: "The rich bronze color sparkles under the lamp; perfect purity. The initial whiffs uncover dry notes of stone-milled grist and dried fruit; following the aeration stage, the bouquet offers peppery/spicy scents that accent the dry graininess. The palate entry is surprisingly sweet and corny, considering how dry the aroma is; the midpalate point is deep, corny sweet, sap-like and a bit syrupy. Ends up well and balanced, with a backnote of dried red fruit (raisins, prunes). A handsome addition to this series."
You can try this Whiskey at de Vere’s Pub in downtown Sacramento.
Join our Whiskey Society to learn more about Whiskey's at a discount!
A note from de Vere’s Irish Pub:
Our management staff at de Vere’s Pub is dedicated to building Sacramento’s largest whiskey list. We add whiskeys to our list as often as possible, in order to offer our guests the best and most comprehensive assortment in Northern California. To further educate our patrons (and ourselves), we like to post reviews of these whiskeys on our blog. This lets our guests read up on the whiskeys we offer before coming to visit our whiskey bar—which we know you’ll fall in love with upon your first visit.
The whiskey bar is located in the back room of our Irish Pub in downtown Sacramento, which is owned and operated by an Irish family. We understand that you have a lot of choices in the bars and restaurants that you frequent in the Sacramento area, and we hope that we can earn your patronage by providing you with a one-of-a-kind experience. Our goal is to provide you with the best place in town to eat, drink, and socialize with your family and friends. So, grab a friend and come down for an incredible whiskey and dining experience!
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Two things you need to know for Sacramento's Oyster Festival this Saturday. Watch and learn!
How to shuck an oyster:
How to eat oysters, according to Gary Busey:
Every once in a while something that sounds crazy in a cocktail actually works, if you are open to the idea. One such concept is Bacon Infused Bourbon. It’s seems ridiculous at first, but when you consider sweet caramel and maple syrup flavors sometimes characterize a good bourbon, you start to think about breakfast and how a side of bacon tastes so good next to your pancakes! Does it still sound silly? Well, maybe if I break it down a bit, it will make a little more sense. What we are talking about is neither sweet nor sour, not salty or bitter—it’s the fifth fundamental flavor that the Japanese call umami.
Umami, or savoriness, is considered by eastern cultures as an important component of taste in their cuisine. It is the flavor produced by amino acids such as glutamate that we normally associate with beef, mushrooms or that “rich” character found in stews and some fermented foods. Although it isn’t often discussed in regular western culture, umami is widely recognized as a flavor descriptor in the culinary world. Naturally, ideas born in the kitchen can be carried over to the bar, and that’s what we are doing here.
In addition to capturing rich meaty flavors, the smokiness that typifies cured bacon is equally important in our infusion. That is why I recommend finding an extremely smokey bacon to start out. You can pick any bacon that you like, but the stronger the flavors the better. Benton’s Smoked Country Bacon is supposed to be very good for this. I used a delicious smoke house bacon I found at our local farmers market. It’s a thick-cut, organic product that is absolutely wonderful as a breakfast side, in an egg casserole or sprinkled over fresh salad greens. Whatever you use, plan to eat a good, healthy portion of bacon, because all we need is the fat!
That’s right, the process of infusing umami into bourbon is called fat-washing. The idea is simple. Cook your bacon as you normally would and reserve the rendered fat. You need about a third of a cup of fat for the process. Place it into a jar while it’s still hot, and fill the jar with bourbon. Let it cool, then freeze it for 24 hours. Filter it and you are done. It’s that simple.
Bacon Infused Bourbon .33 cup of rendered bacon fat 3 cups of bourbon
Cook a pound of bacon and reserve the rendered fat. Add .33 cup of hot fat to a jar and fill with bourbon. Seal and allow to stand until it reaches room temperature. Place the jar in the freezer for 24 hours. The fat will solidify but the bourbon will remain in a liquid state. Open the jar and pour off the bourbon, straining through a coffee filter or cheesecloth to remove any loose fat particles. Bottle it and slap on a cool label.
If you’ve done other infusions with vodka, the basic principles are the same. The high-proof spirit draws flavors from the fat into the alcohol. Over the course of a few hours, the cooling fat solidifies and allows complete separation from the booze. Using the freezer is a neat trick because the alcohol works as an anti-freeze for the bourbon making the separating process even easier. There are a few tricks I learned that can streamline the process.
First, don’t shake the jar while the fat is cooling. This will create an emulsion and the fat will have trouble coagulating. It will separate eventually, but there will be microscopic droplets that will make the bourbon cloudy, and even freezing and filtration will have a hard time clearing them out. Second, it can help to tip the jar on its side. This will make it easier to pour off the bourbon later so you don’t have to break through a solid fat cap. Finally, don’t worry so much about the proportions. You can use as much fat as you like. In fact, if the flavor isn’t strong enough or you picked a mild-flavored bacon, you can run the bourbon through the process multiple times to improve it.
Benton’s Old Fashioned 2 oz bacon-infused bourbon .25 oz maple syrup 2 dashes Angostura bitters orange twist
In a mixing glass filled halfway with ice, combine all ingredients. Stir, then strain into a tumbler with one large ice cube. Garnish with a twist of orange.
I have also used Urban Moonshine’s Maple Bitters in this drink to good effect, but Angostura has a wonderful clove-like component that makes me think of glazed ham. If an Old Fashioned is not your thing, don’t be afraid to experiment. It’s hard to separate the idea of salt in your mind when you ponder ideas with bacon, but think about how well ham pairs with spices—or with sweet flavors like honey and brown sugar—and you will start to see its potential. Perhaps a variation on the Manhattan is more to your liking. This one is especially good if you used a very smokey bacon in your infusion. It also contains Pimento (allspice) Dram, which is a liqueur made from allspice berries (not red pimentos!). The liqueur used to be impossible to find without making a drip to Jamaica, but thankfully, St. Elizabeth’s Allspice Dram is becoming more readily available. If you have a choice, buy the small bottle. The spicy flavor is potent, so most recipes call for small amounts.
Smoked Manhattan 2 oz bacon-infused bourbon 1 oz sweet red italian vermouth 2 dashes Angostura bitters 1 dash pimento (allspice) dram
Combine ingredients in a mixing glass and stir with ice until chilled (30 seconds). Strain into chilled cocktail glass and serve.
For another version of a bacon Manhattan, check out the one Nick Kosevich created for the Town Talk Diner."
Check out the Original Article is from Summit Sips these folks know their Coctails!
Happy Friday! We want to make sure you're fully prepared for the weekend, so here's some viewing material to make sure your cold ones are popped open without any problems. Watch these videos and learn how to open a beer in a not-so-ordinary ways. Cheers!
Check out the latest story on our upcoming pub in Davis! Thanks to Sacramento Magazine for the great press. Be sure to grab the August issue for more great local food coverage. (Click image for later view.)
1. We have lemon-lime Gatorade...on tap.2. All of our bar tops were "blessed" with a good rubdown of whiskey. 3. We give state employees 15% off lunch food Monday through Friday (and have since the day we opened)! 4. We have the biggest selection of whiskey in Sacramento. Check it out. 5. 20 of our staffers have at least one child. 6. The only food that's not made 100% in-house is the ranch dressing. 7. Our bar has an Irish penny built in it for good luck. 8. Our staff is stacked! One of our servers is a 3rd-degree black belt, another is a lawyer, one of our door hosts in an EMT, one of our managers is an ex go-go dancer, and one of our bartenders in a qualified corrections officers. 9. All of the photos on our walls are of our family. 10. Parlez-vous francais? Talk to Karli, she's fluent!
August is here, and so is the final installment of our "Lighter Side of Ireland" menu series. This month's Urban Menu showcases the modern food movement currently happening in Ireland. Pulling inspiration from both June's Seaside Menu and July's Farm House Menu, this lineup is bursting with big (but not overly filling) flavors. As always, offerings change every week--and are made entirely in-house--so come in soon to get a taste of these limited-edition dishes!
Why order mimosas a la carte when you can keep refilling your glass yourself--with as much bubbly as you want? If you haven't noticed (or already abused) our bottomless bottle service, let us tell you: It's the best brunch-drinking deal in town. For just $10, you get unlimited bottles of champagne, plus carafes of OJ and cranberry juice. When you run out, just request another! It's perfect for groups, and pairs perfectly with both sweet and savory brunch foods. Come in, order your bottomless bottle service, and stay a while!
Rip Van Winkle 13yr Deep tawny copper. Powerful caramel, spice, sweet tobacco, and estery aromas jump from the glass. A smooth, broad entry leads to a medium-to full-bodied palate with sweet toffee, roasted nut, and leather notes. Finishes with a wave of white pepper, spice, and long-lingering dried fruit flavors. A profoundly rich and oaky rye whiskey.
Buffalo Trace’s Sazerac is big and spicy on the nose, with molasses, sultanas, vanilla and lanolin. Mouth – and glass! – coating, intense and oily rye, with dry spices and a hint of liquorice. Becoming sweeter, with developing ripe bananas. The finish is long, with a sprinkling of pepper, lightly oaky and determinedly dry. A lovely, complex and confident example of America’s true Classic whiskey style. Good to see rye undergoing a modest revival, and spirit as good as this can only help the cause 90.0% ABV
Sazarac –Thomas Handy
Thomas H. Handy Sazerac is the newest addition to the Buffalo Trace Antique Collection. It is an uncut and unfiltered straight rye whiskey, named after the New Orleans bartender who first used rye whiskey to make the Sazerac Cocktail. According to the distillers, “The barrels were aged six years and five months on the fifth floor of Warehouse M. It’s very flavourful and will remind drinkers of Christmas cake.” Summer fruits and pepper notes on the nose. The palate is a lovely blend of soft vanilla and peppery rye, while the finish is long and comforting with oily, spicy oak. 63.8% ABV,
You can try this Whiskey at de Vere’s Pub in downtown Sacramento.
Join our Whiskey Society to learn more about Whiskey’s at a discount!
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